Introduction

Mashed Potato Cheese Puffs are the ultimate comfort food—crispy on the outside, creamy and cheesy on the inside. These bite-sized treats are perfect as appetizers or snacks, offering a delicious way to enjoy your favorite cheesy mashed potatoes.

Mashed Potato Cheese Puffs: The Ultimate Comfort Food Recipe - Recipe Image

Ingredients

4 cups cooked and mashed potatoes (russet or Yukon gold), cooled
1/2 cup grated Parmesan cheese
1/4 cup grated sharp cheddar cheese
1/4 cup milk (whole milk preferred)
2 tablespoons butter, melted
1 large egg, lightly beaten
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and freshly ground black pepper to taste
4 ounces cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup shredded provolone cheese
1 tablespoon chopped fresh chives (optional)
Pinch of red pepper flakes (optional)
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian herbs (oregano, basil, thyme)
1/4 teaspoon garlic powder
Salt and freshly ground black pepper to taste
Vegetable or canola oil for frying (about 3-4 cups)

Instructions

Step 1: Ensure your mashed potatoes are completely cooled by spreading them out on a baking sheet for faster cooling.
Step 2: In a large bowl, combine the cooled mashed potatoes, Parmesan, cheddar, milk, melted butter, beaten egg, garlic powder, and onion powder.
Step 3: Season with salt and freshly ground black pepper. Taste and adjust seasoning as needed.
Step 4: Mix all ingredients until smooth and well combined, being careful not to overmix.
Step 5: Cover the mixture and refrigerate for at least 30 minutes to firm up.
Step 6: Soften the cream cheese to room temperature.
Step 7: In a medium bowl, mix the cream cheese, mozzarella, provolone, chives, and red pepper flakes until smooth and creamy.
Step 8: Optionally chill the cheese filling for easier handling.
Step 9: Prepare your work station with the chilled potato mixture, cheese filling, breadcrumb coating, and a parchment-lined baking sheet.
Step 10: Scoop 1½ to 2 tablespoons of potato mixture and flatten into a small disc in your palm.
Step 11: Add about 1 teaspoon of cheese filling in the center of each disc.
Step 12: Carefully fold and pinch the edges to enclose the cheese filling completely. Roll into a smooth ball without cracks.
Step 13: Place formed puffs on the prepared baking sheet. Repeat until all mixture is used.
Step 14: Optionally chill the shaped puffs for 15-20 minutes to help them hold their shape.
Step 15: In a shallow bowl, combine panko, Parmesan, Italian herbs, garlic powder, salt, and pepper for coating.
Step 16: Roll each puff in the breadcrumb mixture, pressing lightly to adhere, then return to the baking sheet.
Step 17: Heat oil in a deep pot to 350-375°F (175-190°C), maintaining consistent temperature with a thermometer.
Step 18: Fry the puffs in batches of 4-5, being careful not to overcrowd, for 2-3 minutes per side until golden and crispy.
Step 19: Remove puffs with a slotted spoon and drain on a wire rack lined with paper towels.
Step 20: Repeat frying until all puffs are done.
Step 21: Serve immediately while hot and crispy, with optional dipping sauces like marinara, ranch, or spicy aioli.
Step 22: Garnish with fresh parsley or chives if desired.

Tips & Variations

Use russet or Yukon gold potatoes for the best texture and flavor.
Chilling both the potato mixture and formed puffs helps maintain shape during frying.
Add a pinch of smoked paprika or cayenne to the breadcrumb mix for extra flavor and heat.
Try baking the puffs at 400°F (200°C) for about 20 minutes as a lighter alternative to frying.
Substitute fresh herbs like parsley or thyme for chives to vary the taste.

Storage

Store leftover cheese puffs in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the potato mixture ahead of time?

Yes, you can prepare the mashed potato mixture a day ahead and keep it refrigerated. Bring it to cool temperature before assembling the puffs.

What if I don’t have panko breadcrumbs?

You can use regular breadcrumbs or crush crackers for the coating, though panko offers the best crisp and light texture.

Mashed Potato Cheese Puffs: The Ultimate Comfort Food Recipe

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★★★★★

4.7 from 125 reviews

Mashed Potato Cheese Puffs are a deliciously crispy and cheesy comfort food snack. Made with creamy mashed potatoes blended with Parmesan and cheddar, filled with a savory mix of cream cheese, mozzarella, and provolone, these puffs are coated in seasoned panko breadcrumbs and deep-fried to golden perfection. Perfect as an appetizer or indulgent snack, they offer a gooey cheese center wrapped in a crunchy exterior sure to satisfy any comfort food cravings.

Author: Kai
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 24 puffs 1x
Category: Snack
Method: Frying
Cuisine: American

Ingredients

Scale

Mashed Potato Base

4 cups cooked and mashed potatoes (russet or Yukon gold), cooled
1/2 cup grated Parmesan cheese
1/4 cup grated sharp cheddar cheese
1/4 cup whole milk
2 tablespoons butter, melted
1 large egg, lightly beaten
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and freshly ground black pepper, to taste

Cheese Filling

4 ounces cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup shredded provolone cheese
1 tablespoon chopped fresh chives (optional)
Pinch of red pepper flakes (optional)

Breadcrumb Coating

1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian herbs (oregano, basil, thyme)
1/4 teaspoon garlic powder
Salt and freshly ground black pepper, to taste

For Frying

Vegetable oil or canola oil, about 3-4 cups

Instructions

Cool the Mashed Potatoes: Spread the cooked mashed potatoes on a baking sheet to ensure they are completely cooled before using.
Combine the Base Ingredients: In a large bowl, mix cooled mashed potatoes, Parmesan, cheddar, milk, melted butter, beaten egg, garlic powder, and onion powder together.
Season to Perfection: Add salt and freshly ground black pepper to taste, adjusting as needed.
Mix Thoroughly: Stir the ingredients until smooth and well combined, taking care not to overmix.
Chill the Potato Mixture: Cover and refrigerate for at least 30 minutes to firm up the mixture.
Soften the Cream Cheese: Allow cream cheese to reach room temperature so it mixes easily.
Combine the Filling Ingredients: In a medium bowl, blend cream cheese, shredded mozzarella, provolone, chives, and red pepper flakes until creamy.
Chill the Cheese Filling (Optional): Refrigerate the cheese mixture briefly to make it easier to handle.
Prepare Your Work Station: Arrange chilled potato mixture, cheese filling, breadcrumb coating, and a parchment-lined baking sheet.
Scoop the Potato Mixture: Use a tablespoon or cookie scoop to portion out 1.5 to 2 tablespoons of potato mixture each.
Flatten the Potato Portion: Shape each portion into a small disc in your palm.
Add the Cheese Filling: Place about 1 teaspoon of cheese filling in the center of each disc.
Enclose the Filling: Fold the potato around the filling, sealing edges completely and forming a smooth ball without cracks.
Repeat the Process: Continue forming puffs until all mixture and filling are used, placing them on the baking sheet.
Chill the Formed Puffs (Optional): Refrigerate for 15-20 minutes to help maintain shape during frying.
Combine the Coating Ingredients: Mix panko breadcrumbs, Parmesan, Italian herbs, garlic powder, salt, and pepper in a shallow dish.
Mix Well: Stir to distribute all seasoning evenly in the breadcrumb mixture.
Coat Each Puff: Roll each puff thoroughly in the breadcrumb mixture, pressing lightly to adhere.
Place on Baking Sheet: Return coated puffs to the baking sheet.
Heat the Oil: Fill a deep pot with 2-3 inches of oil and heat to 350-375°F (175-190°C), monitoring with a thermometer.
Fry in Batches: Carefully add 4-5 puffs per batch to avoid overcrowding the oil.
Fry Until Golden Brown: Cook each side for 2-3 minutes until golden and crispy, turning to ensure even frying.
Remove and Drain: Use a slotted spoon to transfer fried puffs to a wire rack lined with paper towels to drain excess oil.
Repeat the Process: Continue frying remaining puffs in batches.
Serve Immediately: Enjoy the cheese puffs while hot and crispy.
Optional Dipping Sauces: Serve with marinara, ranch, sour cream, or spicy aioli for dipping.
Garnish (Optional): Sprinkle with chopped fresh parsley or chives before serving.

Notes

Make sure mashed potatoes are completely cooled to prevent filling from melting prematurely during shaping.
Chilling the potato mixture and formed puffs helps maintain shape and makes handling easier.
Maintain the oil temperature around 350-375°F for optimal frying results and crispiness.
Do not overcrowd the pot when frying to ensure even cooking and browning.
Use a mixture of cheeses for a rich, flavorful filling with gooey texture.
Optional spices and herbs can be adjusted based on taste preferences.
Leftover cheese puffs can be refrigerated and reheated in an oven for best texture retention.

Keywords: mashed potato cheese puffs, fried snacks, comfort food, cheesy appetizers, potato puffs, cheese filled snacks